Four-Cheese Georgia Pecan-Pimiento Spread

  • Yield 24 servings

A new take on a classic Southern spread.

Georgia Pecan Commission


1 (8-ounce) block 2 percent reduced-fat sharp Cheddar cheese, shredded
1 cup (4-ounces) reduced-fat Swiss cheese, shredded
1 cup (4-ounces) reduced-fat blue cheese crumbles
1/2 (8-ounce) package reduced-fat cream cheese, softened
3/4 cup chopped Georgia pecans, toasted
1 (3-ounce) jar diced pimiento, undrained
2 tablespoons reduced-fat mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 dash paprika


  1. Combine cheeses and Georgia pecans in a large bowl; set aside.
  2. Stir together pimientos and remaining ingredients in a large bowl; stir in Georgia pecans-cheese mixture. Cover and chill up to 3 hours. Sprinkle with paprika, if desired.
  3. Serve with celery and carrot sticks, crackers or party-style pumpernickel bread.  Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week. Makes 3 cups.

Recipe courtesy of the Georgia Pecan Commission



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